1 1/2 lbs. summer squash, thin sliced
4 sm. onions, thin sliced
2 c. Stove Top stuffing (in cannister)
1 can cream of celery soup
1/3 can water (soup can)

Layer squash, onion and stuffing in generously greased 2 quart casserole dish reserving 1 cup stuffing for top. Mix soup with water and pour over casserole. Sprinkle reserved stuffing on top. Cover and bake at 350 degrees for 1 hour.